Eighty One's private in-home dining service in Niseko represents the pinnacle of luxury culinary experiences, led by founder Takeshi Nagashima, whose expertise was honed at the legendary El Bulli in Spain, alongside Italian virtuoso Paco La Monica, who brings experience from world-renowned establishments like Noma and Gaggan. Their menu exemplifies the careful balance between innovation and tradition, offering an eight-course Omakase experience that follows the refined flow of traditional Kaiseki while incorporating contemporary techniques and global influences.

The culinary offerings are structured into two exceptional journeys: the Seasonal Tasting Experience, which celebrates Japan's rich culinary heritage with a focus on exceptional local ingredients, and the more elaborate 81 Signature Course, which incorporates prestigious ingredients from around the globe. Diners might experience dishes such as hairy crab cappuccino with soy milk foam, scallops with kabu surinagashi and yuzu oil, Japanese spiny lobster soup, and premium wagyu beef with apple and black garlic. The menu showcases pristine ingredients like snow-aged vegetables, Ezo deer, Hokkaido mozzarella, and fresh seafood including uni (sea urchin) and shirako, all thoughtfully prepared to enhance their natural flavors.

What sets Eighty One apart is their philosophical approach to dining, viewing each dish as a story to be told through careful preparation and presentation. Their sample menu reveals the depth of their creativity, featuring dishes that progress from delicate amuse-bouches to substantial main courses, culminating in refined desserts like white chocolate mousse with sea salt and vin brulée. Each course is designed to mirror the beauty of Niseko's natural environment while surprising and delighting guests with unexpected combinations and textures. The experience is deeply rooted in their belief that dining should engage all senses, creating what they poetically describe as "a memory carried on a scent, a symphony played in a sound, a landscape captured in a bite."